Adam Fornof's Pineapple Upside Down Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: TOPPING
1 c. brown sugar
3 Tbsp. butter
CAKE
1 1/2 c. sugar
Canned pineapple or peaches
3 c. flour
1 1/2 tsp. baking powder
3/4 tsp. soda
3/4 tsp. salt
1/2 c. melted shortening - butter or Crisco
2 eggs
1 1/2 c. sour cream (or make
soured milk: add 1 tbsp.
vinegar to 1 c. milk and
let stand 10 minutes)
1 1/2 tsp. vanilla
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Directions: |
Directions:1. To prepare pan, melt 3 Tbsp. butter in large cast iron frying pan. Add 1 c. brown sugar. Spread evenly. Add drained fruit (pineapple rings with cherries in center, or peach halves).
2. Sift flour; add dry ingredients. Melt shortening, add sugar to it and add beaten eggs and vanilla. Add dry ingredients alternately with sour cream or milk. Stir well.
3. Pour egg batter over fruit in pan. Bake in a moderate oven, 350º to 375º for one hour.
4. Allow to cool for 10-20 minutes until cake is ‘set’ but before topping hardens in pan. Then loosen edges of cake and turn over onto flat plate to serve. |
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Personal
Notes: |
Personal
Notes: Personal Notes: This recipe comes from Adam Fornof. He did not cook often, but when he did, he expected the entire rest of the family (wife and as many as possible of the 7 children) to be available in the kitchen to serve as assistants. It is a bit more complicated than modern recipes, but infinitely richer and better tasting.
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